Roasted Squash with Rosemary and Feta

Sometimes, simplicity is all you need. This delicious dish can be a main course, or a beautiful side dish. It doesn't take too long, and it's full of sweet and savory flavors.
original recipe via kitchentreaty.com

Grocery list items:
feta cheese
acorn squash, 3 small

So, here's a tip: I made this dish with acorn squash. And I decided to try and peel it. I don't recommend it. You are much better off leaving the skin on. After it's baked, it's edible, or you can just cut the peel off as you eat. Acorn squash have a thick skin, and they are ribbed. That makes peeling a nightmare, with a veggie peeler or a knife.
Also, I used Bulgarian feta cheese in this recipe. It's softer and richer than its Greek counterpart, but either one would work with this dish.

Roasted Squash with Rosemary and Feta
3 small acorn squash
3 tbsp olive oil
Salt + pepper
1 tbsp rosemary (dried)
1 head garlic
1/2 cup feta cheese

Preheat the oven to 450 degrees Fahrenheit. Slice each squash in half, and remove seeds. The seeds are edible when roasted, so do not discard them. Chop the squash along the ribs, making about 1/2 inch slices. On a large baking sheet, toss with olive oil, salt, pepper and rosemary. Make sure squash is well coated, and laid out in a single layer. Roast in oven about 30 min, then flip over to roast another 10. Squash should be tender and golden brown.

At the same time, prepare roasted garlic. Slice the top off the head of garlic, removing any loose paper, but not all the paper. Rub liberally with olive oil, and wrap with aluminum foil. Place in oven, and bake along with the squash for about 35-40  min. Carefully unwrap and squeeze out soft garlic cloves. They should be brown and taste sweet. Toss garlic with roasted squash. Top each serving with a generous spoonful of feta cheese, and serve immediately.

This dish works well with any squash - butternut, delicata, and probably sweet potatoes as well. Something about the strong, salty flavor of feta and the caramelized crunch on the squash just works perfectly. 

As I said, you can also eat the seeds. Prepare them by removing any gunk, and then drying them off in a paper towel. Toss them with olive oil, salt, and any desired spices, then toast them for about 10 min in a 350 degree oven. Makes a good snack, or you could even sprinkle them over the squash!